Whisks – Lauren Groveman

All the Essentials

10-inch carving knife by Wüsthof
This long, thin blade is perfect to slice roasts with a single back and forth stroke. Although carving knives come shorter for other cutting chores, for the basic kitchen, the longer 10-inch one is more practical.

10-inch chef's knife by Wüsthof
If you have a large family or frequently cook big and freeze, I suggest the longer, 10-inch knife since it chops larger amounts more efficiently.

A 2 1/2-quart baking dish with a cover by Corning
This is great for baked side-dishes.

2 1/2-quart copper saucepan by Artaste
I suggest just buying at least one of these, with a tight-fitting lid, just so you can experience its unique character. I've chosen this size because it's one of the most frequently used pots in most kitchens.

4-inch paring knife by Wüsthof
Light and basic, this knife is used for many kitchen jobs, such as cutting, trimming, slicing and peeling.

5-inch boning knife by Wüsthof
This thin, sharp knife comes either with a rigid or flexible blade and is the best knife for separating flesh from bone on poultry, meat, pork or fish. When choosing, select the more versatile knife, which, to me, is the one with the rigid blade.

5-inch serrated knife by Wüsthof
I like this knife, not just because the serrated edge makes easy work of slicing tomatoes, but the pointed tip helps to nudge out the tomato core.

8- to 10-inch serrated knife by Wüsthof
This long knife with a ragged edge, most commonly called a "bread knife," should also be used to slice tomatoes, which will dull the blade of a chef's knife when done repeatedly.

8-inch chef's knife by Wüsthof
Called a "utility knife," this is used for general cutting and chopping and is essential to even a barely stocked kitchen.

Aluminum foil (non-stick)

Baking dishes (oven-to-table) by BIA Cordon Bleu
Used for everything from baked macaroni and cheese, to lasagna and stuffing, have at least one 9 x 13-inch, which are classic (and I love them) although not very elegant.

Baking dishes (oven-to-table) by HIC Porcelain
Used for everything from baked macaroni and cheese, to lasagna and stuffing, have at least one 9 x 13-inch, which are classic (and I love them) although not very elegant.

Baking dishes (oven-to-table) by Pyrex
Used for everything from baked macaroni and cheese, to lasagna and stuffing, have at least one 9 x 13-inch, which are classic (and I love them) although not very elegant.

Baking sheets (standard half-sheet pans) by New Star Foodservice
For all-purpose use, you should have a minimum of two shallow heavy metal sheets with one-inch sides and as wide and long as your oven can accommodate. (In some double ovens, one oven is larger than the other so purchase accordingly.) These pans are sometimes called cookie sheets but I don't use them to bake cookies, because their sides shield the cookies from full heat exposure during baking. (See the following section on baking.) Nevertheless, these baking sheets are indispensable in even the most basic kitchen.

Biscuit cutters (nested, fluted) by Ateco
I like to have a graduated set so that I can use the smaller ones for creating decorative garnishes, both sweet and savory. Make sure to dry these cutters thoroughly after cleaning or they can rust.

Biscuit cutters (round, nested, plain) by Ateco
I like to have a graduated set so that I can use the smaller ones for creating decorative garnishes, both sweet and savory. Make sure to dry these cutters thoroughly after cleaning or they can rust.

Blanching pot by Cooks Standard
Also called a multi-pot or a stock pot with strainer, this is the type of pot I can't live without! The large strainer is inserted and used for boiling and draining pasta and also for blanching successive batches of fresh vegetables, without having to change the water. The smaller strainer is for steaming vegetables, fish, etc. Or, forget the strainers and use the tall, narrow pot to make stock. Although you can spend a lot of money on these types of pots, I don't recommend it. (Also see stockpot.)

Bowls (stainless steel nesting)
These lightweight, heatproof, nonreactive, nested bowls are invaluable to any kitchen for mixing, storage and even heating. They come in a variety of shapes and sizes.

Broiler pan by General Electric
Purchase a two-part pan with a shallow rectangular bottom and a top covered with open slots to enable fat to drain away from meat being broiled.

Brushes (vegetable) by OXO
You need a stiff brush (to scrub potatoes, carrots and the like) and a small soft brush with plastic bristles (frequently made in the shapes of fruits and vegetables) to scrub debris out of the thin crevices on young and delicate root vegetables. A soft brush is also a quick and efficient way to scrub scraps of dough off your hands after kneading yeast dough.

Bulb-baster by OXO
A long tube, topped with a hollow rubber bulb to suck up hot drippings for basting a roast during cooking. Preferably, the tube should be see-through and should come with a special brush to clean out the tip.

Cake cover by Sterilite
This needs to be a minimum of 7-inch high and preferably comes with a bottom disc that the domed cover fits into. A cake cover is needed to protect the finish on layer cakes with soft frostings and helps keep cakes moist. This one also has a handle on top which helps when traveling with a cake.

Can opener by TRUE Churchkey
The pointed end is used to punch two triangular openings on the top of a can for easy pouring. The other side is used to bend off metal bottle caps.

Can-opener by Zyliss
I prefer the hand-held openers to the electric ones, since some electric machines can't hold heavy cans. I suggest owning two hand-operated openers, since you never know when a can opener will decide not to work right in the middle of a cooking procedure.

Canisters (airtight) by Click Clack
For the "basic" kitchen I suggest having a few airtight canisters, but you will need more if you choose to make your own dry mixes in bulk (and I hope you do!). If you decide to become an active baker, you will need even more canisters to store different types of flour and meal.

Canisters (airtight) by Kook
For sugars that need an airtight container for moisture retention, those by Kook are perfect.

Canisters (large, wide) by Anchor Hocking
For easy baking, it's essential that your flour and granulated sugar canisters be wide enough to allow easy access for a large, loaded scoop or a 2-cup dry measuring cup. Place a sheet of plastic wrap in between the lid and top of the jar.

Canisters (set of two) by Anchor Hocking
For easy baking, it's essential that your flour and granulated sugar canisters be wide enough to allow easy access for a large, loaded scoop or a 2-cup dry measuring cup. Place a sheet of plastic wrap in between the lid and top of the jar.

Carving board by Bamboo
Purchase a large wooden board with a groove or "valley" that goes all around the edge to catch the juice from your roast as you carve.

Cheese grating device by Spring Chef
Most often, I use my Old-Fashioned box grater.

Chimney Starter (only if using an outdoor charcoal grill) by EZ Start
A metal cylinder is the safest way to heat charcoal, when cooking on an outdoor grill. Never heat charcoal indoors.

Chopping board (wood) by Cleeno
This one comes with a pull out tray that sits underneath the board for easy clean up. Great idea! Although you can get away with using a carving board for your everyday prepping, chopping boards don't need valleys (grooves) around the edges, which take up space on the board.

Citrus juicer, by BICB
For small amounts, I prefer a wooden reamer, even though it takes a bit more strength. After each use, promptly rinse off and let dry before storing.

Colander by ExcelSteel
Large, sturdy and preferably stainless steel. To rinse large amounts of fruits, vegetables and shellfish as well as to strain large amounts of heavy solids from liquid after cooking.

Cookie cutters (assorted mini cutters) by Purplecloud
I'm very picky when it comes to cookie cutters-and I've collected many over the years. Although I've, at times, been forced to use flimsy ones made of thin metal, the only cookie cutters that do a good job at cleanly cutting through cookie dough are either without seams or with very tight seams. Flimsy cutters not only lose their shape quickly but the dough tends to collect in the seams, which detracts from the cookie's shape and also makes the cutters more difficult to clean.

Cookie cutters (fluted, hearts) by Mercer Culinary
I'm very picky when it comes to cookie cutters-and I've collected many over the years. Although I've, at times, been forced to use flimsy ones made of thin metal, the only cookie cutters that do a good job at cleanly cutting through cookie dough are either without seams or with very tight seams. Flimsy cutters not only lose their shape quickly but the dough tends to collect in the seams, which detracts from the cookie's shape and also makes the cutters more difficult to clean.

Cookie cutters (seamless, round) by Peace Home Products
I'm very picky when it comes to cookie cutters-and I've collected many over the years. Although I've, at times, been forced to use flimsy ones made of thin metal, the only cookie cutters that do a good job at cleanly cutting through cookie dough are either without seams or with very tight seams. Flimsy cutters not only lose their shape quickly but the dough tends to collect in the seams, which detracts from the cookie's shape and also makes the cutters more difficult to clean.

Cookie cutters (squares) by Mercer Culinary
I'm very picky when it comes to cookie cutters-and I've collected many over the years. Although I've, at times, been forced to use flimsy ones made of thin metal, the only cookie cutters that do a good job at cleanly cutting through cookie dough are either without seams or with very tight seams. Flimsy cutters not only lose their shape quickly but the dough tends to collect in the seams, which detracts from the cookie's shape and also makes the cutters more difficult to clean.

Cookie cutters (stars) by Cuisipro
I'm very picky when it comes to cookie cutters-and I've collected many over the years. Although I've, at times, been forced to use flimsy ones made of thin metal, the only cookie cutters that do a good job at cleanly cutting through cookie dough are either without seams or with very tight seams. Flimsy cutters not only lose their shape quickly but the dough tends to collect in the seams, which detracts from the cookie's shape and also makes the cutters more difficult to clean.

Cookie Jar by Anchor Hocking
Here's a see-through airtight cookie jar by Anchor Hocking.

Cookie scoops by Aushen
I suggest having several sizes of round scoops. Not only do these make perfectly shaped balls of ice cream, but they can be used to ration uniform amounts of cookie dough, muffin batter, to shape dumpling batter (like matzo balls) or to fill a stuffed tomato with a prepared salad.

Cookie sheets (cushioned, set of two) by Airbake
Cushioned cookies sheets are made from double sheets of aluminum or stainless steel with an air pocket between them. This protects certain heat-sensitive cookies that might otherwise burn on the bottom before cooking sufficiently throughout. If you only have the thinner sheets, improvise by baking the cookies on the bottom underside of a heavier baking sheet (with 1 inch sides). This way the cookies are elevated from the hot oven rack and will bake more gently.

Cookie Sheets (flat) by Vollrath
These thin, perfectly flat sheets facilitate immediate heat penetration to baked goods like biscuits, encouraging a fast generous rise.

Cookie sheets (jumbo cookie sheet) by Farberware

Cooling racks (wire) by Ultra Cuisine
You should have at least two (and preferably four) strong wire racks for cooling breads and other baked goods. Having four racks is especially helpful at holiday time when baking large batches of cookies. These can also serve as trivets, to protect your counters.

Corkscrew by HTQ
Simple and user friendly, strong and preferably with wing handles. I list this as an essential because it is!

Cutting boards by Uniware
I suggest having a few of these plastic slabs, for everyday prep work (for both chopping aromatic vegetables and cutting fresh fruits), keeping those for each purpose separate to prevent strawberries from tasting like onions-and they are dishwasher safe.

Dishwashing Soap
The best, most delicious smelling hand soap around! It makes me happy to do dishes! Only get the "original fig" scent-the other is not nearly as fun to be around. Also, you might need to call the company (800-908-7889) to get a pump for the bottle since they only seem to sell a refill. (This smells so good that it's worth buying it and getting your own pump-dispenser.)

Dry measuring cups by Simply Gourmet
Spoutless cups are essential to obtaining an accurate dry measurement, when not weighing your dry ingredients. Having a set with capacities of 1/8, 1/4, 1/3, 1/2, 2/3, _ and 1 cup are essential.

Dutch oven (4 and 6 quart) with a tight-fitting lid by Marquette Castings
OK, so I have used a brand of enamel-coated cast iron pots for many years and, truthfully, they've become so incredibly expensive that I can't link to them! Having said that, I consider this type of pot an essential, especially if you like braised dishes. And, since most braised foods are so freezer friendly, I suggest owning more than one size.

Dutch oven (6 quart) by Zelancio
OK, so I have used a brand of enamel-coated cast iron pots for many years and, truthfully, they've become so incredibly expensive that I can't link to them! Having said that, I consider this type of pot an essential, especially if you like braised dishes. And, since most braised foods are so freezer friendly, I suggest owning more than one size.

Dutch oven (8 quart) by Sur la Table
OK, so I have used a brand of enamel-coated cast iron pots for many years and, truthfully, they've become so incredibly expensive that I can't link to them! Having said that, I consider this type of pot an essential, especially if you like braised dishes. And, since most braised foods are so freezer friendly, I suggest owning more than one size.

Food processor (11 cup) by Cuisinart
Although some used to refer to a food processor as a luxury piece of equipment, over the past three decades a good basic food processor has become readily available and at a more affordable price. Pie crust dough, homemade butter, fresh mayonnaise, coleslaw, etc. are all made so quickly and efficiently in the food processor that this is one machine I'd rather not do without.

Fork (long, two-pronged) by Mercer
These long-handled forks come in three different degrees of curve, and the one I recommend is only slightly curved, making it the most versatile. It can be used for helping to transfer a roast to a cutting board as well as for stirring pasta strands during cooking.

Freezer container by 1790
High on my list of essentials are heavy-duty freezer containers of various sizes with tight-fitting lids. You can pick these up in the supermarket, just make sure they are PBA free. If you don't feel like schlepping, here is a set of assorted sizes by 1790.

Funnels by TableCraft
Having plastic funnels in several different sizes is essential.

Garlic press by Simposh
For pulverizing garlic cloves. This one doesn't even require peeling! Although some cooks frown on using a garlic press, I find it particularly efficient and consider it an essential.

Gloves (disposable non-powdered and food-service grade) by Sunset
Invaluable when working with hot chili peppers, to keep their volatile oils from hurting your eyes, ears, nose or any open cuts on fingers. Gloves are also great to keep hands from staining when peeling freshly cooked beets.

Gloves (oven) by Red Bean
If you cook with extreme heat, make sure your gloves are "high-heat resistant" like these.

Grater (four-sided) by Cuisinart
Also called a box grater. Great for hand-shredding or slicing cheese, potatoes, etc.

Griddle (electric) by Presto
If you have a family and like pancakes, this is essential. I suggest owning an electric griddle, which maintains the right temperature until you unplug it. Get the one with the largest cooking surface as possible, to cook large batches of pancakes in less time.

Heat-proof wide-mouth funnel by Norpro
is an essential tool to transfer hot mixtures to sterilized jars while canning and is also very helpful to fill jars with dry spice blends as well as thick mixtures, like applesauce.

KitchenAid Mixer (electric heavy-duty, 5 quart)
Among all the machines, the best and most reliable electric mixers have one central paddle and a separate whisk attachment, instead of two separate rotating beaters. This 5-quart capacity machine is very pretty-with a vintage glass bowl that has both, measurement marks and a spout. Regardless of the model, it's wise to purchase an extra bowl for mixtures that are made in stages. While not truly an essential, I personally feel that using a machine with one central paddle, as opposed to two separate rotating beaters is more efficient. (My favorite version is the six quart.)

Ladles (standard size) by OXO
In addition to the small one listed with the gravy boat, you'll need a standard one for soups.

Lid for the 12.5 inch skillet by Scanpan

Liquid measuring cups by Pyrex
With capacities of 1, 2 and 4 cups are essential.

Long steel rod by Wüsthof
Great for sharpening.

Measuring (spoons) by 1Easylife
Although these sets come nested and attached by a piece of wire, they usually come apart after time and can easily get misplaced. I suggest having two sets for this reason. And I strongly recommend stainless steel instead of plastic since the plastic ones are easily stained when using colored spices like curry, turmeric, cinnamon, etc.

Mixer (electric hand-held) by KitchenAid
Not only for those who only dabble in baking, a hand-held electric mixer provides the ability to beat certain mixtures while over direct heat, and for an extended period of time.

Nonstick Baking Paper (bleached white) by Wilton
However, if your oven seems to get overly hot, or if baking something heat-sensitive, use the white type, since the brown paper can cause scorching.

Nonstick Baking Paper (parchment paper rolls, unbleached) by If You Care
Although parchment is also available bleached (white), I like the heat retentive qualities of the darker, unbleached paper because it helps encourage browning (especially helpful if your oven runs slow).

Nonstick Baking Paper (pre-cut sheets) by If You Care
These will perfectly fit a standard half-sheet pan. Although parchment is also available bleached (white), I like the heat retentive qualities of the darker, unbleached paper because it helps encourage browning (especially helpful if your oven runs slow).

Omelet pan (8-inch, nonstick) with stainless handle by Scanpan
This is a perfect pan for making eggs. I recommend only getting a pan with a stainless handle, to enable it to go into the oven.

Pastry Brushes
An essential tool for applying egg glaze to yeast breads or a fruit glaze to sweet tarts. I like the silicone ones for basting meat, poultry and fish with marinades. Buy at least two brushes for each purpose (sweet and savory). Wash both kinds meticulously with warm soapy water and rinse thoroughly in several changes of water to remove any trace of soap and/or lingering food scents.

Pastry scraper by Winco USA
Although this tool is not vital to every kitchen, it is an essential aid when working with a yeast dough and also helps to scoop up chopped vegetables off of you work surface, which eliminates extra wear and tear on knives. The rectangular metal blade that stems from a sturdy handle enables you to scrape right down to the bare surface of your wooden board while working to build texture in your yeast dough. While the handles of scrapers come in plastic, metal or wood, the latter is my favorite for its warmth.

Peeler (vegetable) by OXO
I prefer one with a vertical swivel blade and a thick, smooth ergonomic grip. When well made, this tool also works well when looking to retrieve wide or thin strips of the colored part of citrus skin.

Peppermill by Peppermate
Quality, strength and ease of refilling is vital. Go for function over looks, here. I recommend having two of the one recommended, one for black and one for white peppercorns.

Pie plate (9 1/2 inch, deep dish glass) by Pyrex
Pie pans come in metal and glass, both with sloping sides; I prefer glass.

Pie plate (9-inch glass) by Pyrex
Pie pans come in metal and glass, both with sloping sides; I prefer glass. See also tart pans.

Potato masher by Kukpo
The best potato masher is the Old-Fashioned type with a flat, perforated disc that sits at the end of a long sturdy handle. This one incorporates an ergonomic handle, which is nice.

Bowls (glass)
Although, I prefer stainless steel for its durability, glass is the perfect material to use to reheat foods in the microwave and then serve straight from the oven. Here are some that come with lids.

Roasting pan (non-stick) by All Clad
Rectangular uncovered pan usually 3 to 4 inches deep and available in a variety of sizes. I like them large! Purchase a heavy stainless steel pan for its durability and non-reactive qualities, preferably with a layer of aluminum on the bottom underside for best heat conduction. I suggest owning at least one that is as large as your oven rack will accommodate. Roasting pans that are not non-stick are prized for making gravy after roasting. The interior grabs (clings to) drippings, which caramelize better, so when deglazing more flavors are released and incorporated into the sauce. These pans may also be used for a hot-water bath, when baking delicate egg-based mixtures. Comes with a nonstick roasting rack.

Roasting pan by All Clad
Rectangular uncovered pan usually 3 to 4 inches deep and available in a variety of sizes. I like them large! Purchase a heavy stainless steel pan for its durability and non-reactive qualities, preferably with a layer of aluminum on the bottom underside for best heat conduction. I suggest owning at least one that is as large as your oven rack will accommodate. Roasting pans that are not non-stick are prized for making gravy after roasting. The interior grabs (clings to) drippings, which caramelize better, so when deglazing more flavors are released and incorporated into the sauce. These pans may also be used for a hot-water bath, when baking delicate egg-based mixtures. Comes with a nonstick roasting rack.

Roasting rack
V-Shaped, nonstick or stainless steel. This raises meat or poultry off the bottom of a roasting pan to allow for total heat exposure during roasting. If using a large roasting pan, be sure your rack is strong enough to support large cuts of meat or poultry. If not using a nonstick rack, spray it with vegetable spray before positioning your meat.

Rolling pin (for pie dough) by Fox Run
This wooden pin is without ball-bearings, has tapered ends and is the one I'd suggest (and list as an essential) for the basic kitchen. It's the best choice for when rolling out pie dough because the wider center, which is where your power is, helps to thin out any thicker spots around the rim of a chilled round of pastry dough.

Ruler (plastic) by eboot
Used to measure the diameter of baking pans and when cutting pastry or pasta dough into squares or rectangles of a specific size. I like this set of two plastic rulers, 12 and 6 inches, because they clean easily.

Salad bowl (12-inch wooden) by NH Bowl and Board
If your family is small, or if space confined, a 12-inch bowl is fine.

Salad spinner by Mueller Austria
The larger the better, for salads. This one has some features that help to stay stabilized when spinning greens.

Saucepan (1 quart) by All Clad
For a basic kitchen, I recommend three stainless steel saucepans with a layer of aluminum or copper on the bottom underside for best heat conduction - all with tight-fitting lids.

Saucepan (2.5 quarts) by All Clad
For a basic kitchen, I recommend three stainless steel saucepans with a layer of aluminum or copper on the bottom underside for best heat conduction - all with tight-fitting lids.

Saucepan (4 quart) by All Clad
For a basic kitchen, I recommend three stainless steel saucepans with a layer of aluminum or copper on the bottom underside for best heat conduction - all with tight-fitting lids.

Scale by OXO
More and more cookbooks with recipes that give bulk measurement of meat or vegetables (after trimming) or flour (after sifting) a kitchen scale is essential. The most useful scale registers at least ten pounds, preferably digital and will measure in both grams and ounces. Place an empty bowl onto the scale, turn on the power and always clear the weight to zero before adding your ingredient to be weighed.

Scissors (Poultry shears) by J.A.Henkels
If you want to cut poultry, having this special type of shears is essential. Since cutting through poultry requires pressure to penetrate bones, the enclosed thumb ring of regular kitchen shears can bruise your finger. Although these can be quite expensive, choosing one of lesser quality will often break. So, buy only from a reputable knife company.

Scissors by Qwelkit
I used to think it was preferable to purchase a strong pair of kitchen scissors made by a reputable knife company but I've changed my mind. Sharpness, strength and comfort wins for this essential tool to accomplish many basic kitchen chores.

Sifting device (fine mesh sieve) by Live Fresh
Having a fine mesh sieve, in a few sizes, is also good to have if you like to strain pulp out of fresh fruit juice and to strain egg glaze before applying it to breads and pastries.

Sifting device (large sieve) by Tablecraft
A large (10 1/4-inch) triple-mesh strainer is essential to sift large batches of dry mixtures. I don't use a traditional sifter-they are too small and, after sifting a mixture that has cocoa, it will forever lend little brown flecks to future mixtures.

Sifting device (small) by Browne
Here's an even smaller one that's good for sifting powdered sugar over pastry.

Sifting device (smaller, double-mesh) sieve by Huji
A smaller, double-mesh sieve is perfect to sift small batches of dry mixtures (for single batches of quick breads).

Skewers by BLM Products Ltd.
Should be strong, unbendable and stainless steel. They should also be flat to help keep foods from spinning on the grill, when turning. Use these to perfectly roast peppers over direct flame and for making savory or sweet kabobs. Have at least 6 long skewers, more if you entertain often, using the grill.

Skillet (8-inch, nonstick, omelet pan) by Scanpan
This is a perfect pan for making eggs. I recommend only getting a pan with a stainless handle, to enable it to go into the oven.

Skillet and sauté pan (10 inch) by All Clad
This comes with sloped sides and a heavy bottom

Skillet and sauté pan (12 inch, au gratin pan) by All Clad
This is great for baked side dishes or one-dish pasta meals.

Skillet and sauté pan (12 inch) by All Clad
This is a deep, straight-sided (5-quart) and a heavy bottom.

Skillet and sauté pan (13 inch) by All Clad
This is a straight-sided, 4-quart with a heavy bottom.

Skillet and sauté pan (4-quart, deep-sloped) by All Clad
This is great for making and holding a pasta sauce and, after cooking your pasta, add the noodles directly to the pan.

Skillets (12.5 inch, nonstick) by Scanpan
This is, to me, an essential. Lid sold separately. This is great (although not essential) for searing butterflied chickens (or trout) and for pan-frying two large cutlets, simultaneously.

Skillets (14 inch, nonstick) by Scanpan
This is great (although not essential) for searing butterflied chickens (or trout) and for pan-frying two large cutlets, simultaneously.

Small storage container set
Here is a link for a smaller set.

Spatter shields by Bergkoch
The spattering that occurs when searing chicken or meat pieces in hot oil can be quite dangerous. For protection while turning meat, rotate the handle so the side of the screen that's farthest from you tilts up. Stick your turning spatula into the pot from behind. And if the handle of the screen is plastic, make sure it doesn't touch the rim of the pot or it will melt. If your largest skillet is only 12 inches, get this one.

Spatter shields by RSVP International
The spattering that occurs when searing chicken or meat pieces in hot oil can be quite dangerous. For protection while turning meat, rotate the handle so the side of the screen that's farthest from you tilts up. Stick your turning spatula into the pot from behind. And if the handle of the screen is plastic, make sure it doesn't touch the rim of the pot or it will melt. The link provided is to an extra-large, 15-inch screen, which is the most versatile.

Spatula (wooden) by Eddingtons
The flat, nonabrasive edge on this tool makes it perfect for scraping up caramelized bits of meat or vegetables when deglazing a skillet as well as for helping to force the pulp out of a fine-mesh sieve when straining pureed berries. Wash by hand as you would a wooden spoon.

Spatula by OXO
For removing cookies from their sheet after baking and also for sliding under delicate fish fillets, I love this one by OXO.

Spatula by Tablecraft
This is my favorite spatula for transferring loaves of breads, slabs of biscotti after baking and for turning large cutlets, while panfrying.

Spatulas (heatproof rubber) by Heirloom Living
Have an assortment, in different sizes. I like rubber spatulas with wooden handles (not plastic) since these are sturdier and more versatile.

Spatulas (metal and nonstick) by OXO
Owning several "turning" spatulas are helpful for different purposes. This standard size is thin and made from stainless steel and is a basic turning spatula. The most versatile ones are perforated to allow fat to drip through when removing fried or sauted food from a skillet.

Spoons (stainless solid and slotted) by OXO
You should have at least one large stainless steel spoon for stirring and transferring ingredients.

Spoons (wooden) by OXO
Since wood is warm in the hand and nonabrasive to the vast variety of interiors found in today's pots and pans, these are invaluable and essential tools in the kitchen.

Stock pot (16 quart) by Excel Steel
This is the type of pot I can't live without! The large strainer is inserted into pot and filled with water. It's used for boiling and draining pasta and for blanching successive batches of fresh vegetables, without having to change the water. The smaller strainer is for steaming vegetables, fish, etc. Or, you can forget the strainers and use the tall, narrow pot to make stock. Although you can spend a lot of money on these types of pots, please don't! (Also see blanching pot.) Stockpots are tall rather than wide to inhibit excess evaporation during long exposure to gentle heat when making stock. If you have a large family or like to cook big and freeze, this is very useful.

Stock pot (also called a multi-pot or a blanching pot with strainer) by Cooks Standard
This is the type of pot I can't live without! The large strainer is inserted into pot and filled with water. It's used for boiling and draining pasta and for blanching successive batches of fresh vegetables, without having to change the water. The smaller strainer is for steaming vegetables, fish, etc. Or, you can forget the strainers and use the tall, narrow pot to make stock. Although you can spend a lot of money on these types of pots, please don't! (Also see blanching pot.) Stockpots are tall rather than wide to inhibit excess evaporation during long exposure to gentle heat when making stock.

Storage containers by Shazo
You should also have an assortment of large and small airtight containers for storing certain cookies and other baked goods at room temperature. Also handy for opened bags of dry goods, like rice, specialty flour, dried mushrooms etc.

Strainer (wire) also called a "sieve" in double mesh by Huji
This is perfect to drain small batches of pasta and also to sift small batches of dry mixtures (for single batches of quick breads).

Thermometer (candy, deep-fat) by Taylor
Although not essential to the basic kitchen, it is essential to certain cooking procedures (making candy and when deep-frying) and should be cared for properly in order to keep it in reliable working order. Never shock a thermometer (of any kind) by exposing it to abrupt temperature changes. Allow it to cool before washing. I suggest owning two, since sometimes, in order to check the accuracy of a thermometer that I've had for some time, I will clip two onto the same pot of oil. Always make sure that the mercury tip of a thermometer reaches half way down the depth of oil, for the most accuracy.

Thermometer (deep-fat) by Taylor
Although not essential to the basic kitchen, it is essential to certain cooking procedures (making candy and when deep-frying) and should be cared for properly in order to keep it in reliable working order. Never shock a thermometer (of any kind) by exposing it to abrupt temperature changes. Allow it to cool before washing. Sometimes, in order to check the accuracy of a thermometer that I've had for some time, I will clip two onto the same pot of oil. Always make sure that the mercury tip of a thermometer reaches half way down the depth of oil, for the most accuracy.

Thermometer (for meat, not instant) by CDN
Make sure your meat thermometer has a large dial and registers as low as 120oF. Some thermometers start to register at 140o F, which is far too late for timing rare, medium-rare and even medium roast beef since the roast continues to cook after being removed from the oven. Purchase a thermometer that can withstand long exposure to heat. This one is particularly versatile since the dial is able to be read in a dim place (like when grilling at nightÉ). To use, insert the thermometer deeply into the thickest part of the meat without allowing the stem to touch bone. For rare meat, remove your roast just as the temperature is approaching 120oF; for medium rare, between 120oF and 125oF; and for medium, 125oF to 130F. Leave the thermometer in place and tent the roast loosely with aluminum foil for 10 to 20 minutes so the internal temperature can rise sufficiently and the juices can centralize before carving.

Thermometer (oven) by AcuRite
This one is accurate and is very easy to read. Over time, ovens can become either too slow or get overly hot so, when wanting to check, hook the thermometer onto the oven rack while preheating and keep it there throughout the time your food is in the oven. (If you keep a pizza stone in the oven, place the thermometer on top of the stone but, of course, remove it before inserting food onto the stone.) If needed, adjust the heat (up or down) according to what the thermometer registers, but it's best to then call a repair service and try to have the thermostat adjusted. This issue usually gets worse, not better, if not addressed.

Timers by Browne
I couldn't live without my timers and I am always on the look-out for a good one! It's best to own at least two timers (with a long-sounding ring) for occasions when you are timing more than one dish at the same time--and make sure they both work!

Toaster (4 slice) by Cuisinart
For a push-down-the-slice type, choose one with wide slots that will accommodate hefty breads like halved bagels.

Toaster oven by Cuisinart
If wanting a toaster oven, which is more versatile than the first mentioned, this one is great for much more than toasting bread (and this one does 6 slices at one time)!

Tongs (locking) by OXO
Tongs (without teeth) are my favorite tool to use when turning pieces of meat as they brown, to serve things like asparagus and green beans and to toss and serve salad and also cooked strand-pasta. So, I suggest having more than one pair and in different lengths.

Towels by Ficido
Large, strong, non-fuzzy cotton kitchen towels are best and will take you through a multitude of uses. Buy more than you think you need!

Towels by The Homemakers Dish
Large, strong, non-fuzzy cotton kitchen towels are best and will take you through a multitude of uses. Buy more than you think you need!

Twine by Mrs. Andersons Baking
Use medium width, cotton butcher's twine for trussing poultry, tying meats, securing bunches of asparagus before blanching and for securing a bouquet garni.

Vegetable peeler by OXO
Choose a sturdy one, preferably with an ergonomic grip. In addition to the most logical uses (peeling fruits and vegetables), use it to create long shaved ribbons from a wedge of parmesan cheese, from a block of chocolate of citrus zest.

Whisk (all-purpose) by OXO
Although whisks come in many sizes to accomplish different procedures, the basic all-purpose whisk measures 8 to 14 inches in length. It's the perfect whisk to combine and lighten dry mixtures as well as to make simple custards, complex sauces and salad dressings. The following nonessential whisks will help you accomplish more specific cooking procedures.

Whisk (batter) by LHU
A thin piece of coil, wound into an irregular circular shape, that sits at the end of a long tapered wooden handle. This silly-looking stirring device does allow you to mix delicate mixtures more thoroughly without increasing the risk of toughening your batter. Though not essential, I couldn't live without it.

Wooden block by Wüsthof
Good to store knives safely. Wooden blocks that come with sets are meant to fit their particular knives. While many slots" are interchangeable between brands

Appliances (small electrical)

Toaster (4 slice) by Cuisinart
For a push-down-the-slice type, choose one with wide slots that will accommodate hefty breads like halved bagels.

Toaster oven by Cuisinart
If wanting a toaster oven, which is more versatile than the first mentioned, this one is great for much more than toasting bread (and this one does 6 slices at one time)!

Baking

Cookie Sheets (flat) by Vollrath
These thin, perfectly flat sheets facilitate immediate heat penetration to baked goods like biscuits, encouraging a fast generous rise.

Cookie sheets (jumbo cookie sheet) by Farberware

Nonstick Baking Paper (bleached white) by Wilton
However, if your oven seems to get overly hot, or if baking something heat-sensitive, use the white type, since the brown paper can cause scorching.

Pie plate (9 1/2 inch, deep dish glass) by Pyrex
Pie pans come in metal and glass, both with sloping sides; I prefer glass.

Pie plate (9-inch glass) by Pyrex
Pie pans come in metal and glass, both with sloping sides; I prefer glass. See also tart pans.

Twine by Mrs. Andersons Baking
Use medium width, cotton butcher's twine for trussing poultry, tying meats, securing bunches of asparagus before blanching and for securing a bouquet garni.

Bowls

Brushes

Cloths, Mitts and Towels

Colanders

Containers

Canisters (airtight) by Kook
For sugars that need an airtight container for moisture retention, those by Kook are perfect.

Cookie Jar by Anchor Hocking
Here's a see-through airtight cookie jar by Anchor Hocking.

Small storage container set
Here is a link for a smaller set.

Cutting boards

Forks

Funnels

Graters, Pressers, Grinders & Zesters

Hand Tools

Can opener by TRUE Churchkey
The pointed end is used to punch two triangular openings on the top of a can for easy pouring. The other side is used to bend off metal bottle caps.

Cheese grating device by Spring Chef
Most often, I use my Old-Fashioned box grater.

Chimney Starter (only if using an outdoor charcoal grill) by EZ Start
A metal cylinder is the safest way to heat charcoal, when cooking on an outdoor grill. Never heat charcoal indoors.

Citrus juicer, by BICB
For small amounts, I prefer a wooden reamer, even though it takes a bit more strength. After each use, promptly rinse off and let dry before storing.

Corkscrew by HTQ
Simple and user friendly, strong and preferably with wing handles. I list this as an essential because it is!

Grater (four-sided) by Cuisinart
Also called a box grater. Great for hand-shredding or slicing cheese, potatoes, etc.

Ladles (standard size) by OXO
In addition to the small one listed with the gravy boat, you'll need a standard one for soups.

Liquid measuring cups by Pyrex
With capacities of 1, 2 and 4 cups are essential.

Spatula by OXO
For removing cookies from their sheet after baking and also for sliding under delicate fish fillets, I love this one by OXO.

Spatula by Tablecraft
This is my favorite spatula for transferring loaves of breads, slabs of biscotti after baking and for turning large cutlets, while panfrying.

Spatulas (heatproof rubber) by Heirloom Living
Have an assortment, in different sizes. I like rubber spatulas with wooden handles (not plastic) since these are sturdier and more versatile.

Spoons (stainless solid and slotted) by OXO
You should have at least one large stainless steel spoon for stirring and transferring ingredients.

Spoons (wooden) by OXO
Since wood is warm in the hand and nonabrasive to the vast variety of interiors found in today's pots and pans, these are invaluable and essential tools in the kitchen.

Ingredients (special)

Kitchen Helpers

Knives

10-inch chef's knife by Wüsthof
If you have a large family or frequently cook big and freeze, I suggest the longer, 10-inch knife since it chops larger amounts more efficiently.

4-inch paring knife by Wüsthof
Light and basic, this knife is used for many kitchen jobs, such as cutting, trimming, slicing and peeling.

5-inch serrated knife by Wüsthof
I like this knife, not just because the serrated edge makes easy work of slicing tomatoes, but the pointed tip helps to nudge out the tomato core.

8-inch chef's knife by Wüsthof
Called a "utility knife," this is used for general cutting and chopping and is essential to even a barely stocked kitchen.

Long steel rod by Wüsthof
Great for sharpening.

Wooden block by Wüsthof
Good to store knives safely. Wooden blocks that come with sets are meant to fit their particular knives. While many slots" are interchangeable between brands

Measuring Cups

Spatulas

Spoons

Stovetop and Oven Cookware

A 2 1/2-quart baking dish with a cover by Corning
This is great for baked side-dishes.

Broiler pan by General Electric
Purchase a two-part pan with a shallow rectangular bottom and a top covered with open slots to enable fat to drain away from meat being broiled.

Cookie Sheets (flat) by Vollrath
These thin, perfectly flat sheets facilitate immediate heat penetration to baked goods like biscuits, encouraging a fast generous rise.

Gloves (oven) by Red Bean
If you cook with extreme heat, make sure your gloves are "high-heat resistant" like these.

Lid for the 12.5 inch skillet by Scanpan

Omelet pan (8-inch, nonstick) with stainless handle by Scanpan
This is a perfect pan for making eggs. I recommend only getting a pan with a stainless handle, to enable it to go into the oven.

Skillet (8-inch, nonstick, omelet pan) by Scanpan
This is a perfect pan for making eggs. I recommend only getting a pan with a stainless handle, to enable it to go into the oven.

Skillet and sauté pan (10 inch) by All Clad
This comes with sloped sides and a heavy bottom

Skillet and sauté pan (12 inch, au gratin pan) by All Clad
This is great for baked side dishes or one-dish pasta meals.

Skillet and sauté pan (12 inch) by All Clad
This is a deep, straight-sided (5-quart) and a heavy bottom.

Skillet and sauté pan (13 inch) by All Clad
This is a straight-sided, 4-quart with a heavy bottom.

Skillet and sauté pan (4-quart, deep-sloped) by All Clad
This is great for making and holding a pasta sauce and, after cooking your pasta, add the noodles directly to the pan.

Skillets (14 inch, nonstick) by Scanpan
This is great (although not essential) for searing butterflied chickens (or trout) and for pan-frying two large cutlets, simultaneously.

Strainers, Sieves and Spinners

Thermometers

Tongs

Whisks

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